bhaji recipe

Crispy, chewy, salty, it&#039;s the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They&#039;re such a delicious side to have with a curry. Like most Indian food they&#039;re naturally vegan and so great!

Onion Bhajis (Plain Flour Recipe)

Medium Red Onions

Sunflower Oil

g Flour

Teaspoons Turmeric

Teaspoons Garlic Powder

Teaspoons Cumin Powder

Teaspoon Paprika

Teaspoon Ginger Powder

Peel and chop the red onions in half. Then finely slice them into thin half moon crescents.

Mix all the batter ingredients together in a large mixing bowl. Then, whilst whisking the bowl contents, pour over 180 ml of water. Mix until the batter is smooth. It should be thick and gloopy. Add a splash more water if the batter feels too stiff.

Tip the chopped red onion into the mixing bowl. Mix well until the red onions are well incorporated into the batter.

Ready an oven tray or large chopping board. Then scoop a 2 inch ball of bhaji batter out of the mixing bowl and shape into a rough patty with your hands. Place the patty onto your tray or board. The patty should be about 4 - 5 cm in width. With patties this size you should get 12 shaped bhajis out of the batter, but, feel free to make them as big or small as you want.

Once all the bhajis are shaped. Heat the oil in a large heavy pan (I like to use a dutch oven or Le Creuset pot) over a medium-high heat. You need enough oil in the pan to cover about half the thickness of your bhajis. This is normally about 200 - 400 ml depending on the width of your pan.

After a few minutes, pluck an excess red onion slice from your batter bowl or one of your bhajis, and toss into the pan. Once the red onion starts to vigorously bubble and spit, your oil is hot enough to cook with.

Using a metal spatula, scrape about 4 - 5 bhajis (one at a time) into your pan. Fry for around 3 minutes or until the underside side begins to crisp and take on a lovely golden brown colour. Flip the bhajis and cook the opposite side for 3 minutes more until evenly crisp and golden brown.

When the each batch of bhajis are cooked, remove from each from the pan and place onto a fresh oven tray cover with a kitchen towel or paper. Salt them immediately.

Repeat the frying process until all your bhajis are nicely fried.

Crispy, chewy, salty, it’s the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They’re such a delicious side to have with a curry. Like most Indian food they’re naturally vegan and so great! Don’t be intimidated by how intricate they look. Onion bhajis are really easy to make, and I’ve made it even easier with this plain flour recipe.

Full recipe here: https://www.lowlyfood.com/recipe/onion-bhajis-plain-flour-recipe/

Music by Baoj: https://baoj.bandcamp.com/music

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Timecodes
0:00 - Intro
0:36 - Prepping onions
1:24 - Mixing the batter
5:00 - Shaping the bhajis
6:38 - Shallow frying the bhajis
11:19 - Plating up
11:36 - Outro

Prepping the onions

Mixing the batter

Combining batter with the onions

Shaping the bhajis

Heating the oil

Frying the bhajis

Super Easy Onion Bhajis - Plain Flour Recipe

Enjoy crispy, light, flavorful homemade Indian onion bhaji with just one tablespoon of oil per 4 fritters! Combining thinly sliced onions with a spiced chickpea flour batter and pan-fried until crispy, these onion fritters are gluten-free, egg-free, vegan, and a healthy appetizer, snack, or side dish!

Indian Onion Bhaji

onions

chickpea flour

yeast ((optional))

tsp cumin

salt

tsp turmeric

water

lime juice ((or lemon juice))

green hot chili pepper (finely chopped)

Tbsp parsley (chopped (or cilantro))

Tbsp oil (for frying (I used coconut))

You can watch the video in the post for visual instructions.First, peel and then use a sharp knife or mandoline to slice the onions into thin strips and set them aside.

In a medium/ large mixing bowl, combine all the remaining ingredients (except the oil) and whisk into a medium-thick batter. If the batter is too thick, add a little more water, one teaspoon at a time.

Stir in the sliced onion (I used my hands), mixing well until they’re fully and evenly coated in batter.

Meanwhile, heat a large skillet over medium heat with at least one tablespoon of coconut oil. Once hot, use tongs to drop small portions of the battered onions into the pan (I cooked 4 fritters at a time).

Cook the onion bhaji for about 2-4 minutes per side until golden and crispy. Repeat with the remaining onion mixture and enjoy!

https://content.jwplatform.com/videos/7TOBAOyW.mp4

Indian Onion Bhaji (Healthy Recipe)

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Onion Bhajis (Plain Flour Recipe)

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Top 2 bhaji recipe recipes from across the web

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The most viewed bhaji recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine